Description
Fermentation and maceration in big stainlees steel tanks for about 20 days with mixing because of better extraction. After that, wine aging in wooden barrels about 14 months.
Alluvial soil with clay and limestone.
Wine of dark ruby red color with aromas of ripe juicy fruit and spices. Permanent highconcentrated tannins.
Alc 13,5% vol, PH 3,5, accidity 5,2
Reviews
There are no reviews yet.